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Instant Pot MexiCali Quinoa

Instant Pot MexiCali Quinoa

Instant Pot MexiCali Quinoa-delicious, easy and quick.
Course Main Course
Cuisine American
Keyword bowls, quinoa, vegetables,
Diet Category Vegan, vegetarian, gluten free, diary free
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 8
Calories 314kcal
Author Barbara


  • 1 cup quinoa
  • 2 cups water
  • 2 tablespoon olive oil
  • 1 cup red pepper, chopped
  • 2 cloves garlic, minced
  • 1 onion, chopped
  • 1 cup mushrooms
  • ½ teaspoon cumin
  • ½ teaspoon coriander
  • 1 teaspoon sea salt
  • ½ tsp smoked paprika
  • ½ cup sun dried tomatoes
  • 2 cups corn
  • ½ cup black beans

Chipotle Creme

  • ½ cup raw cashews
  • ½ cup water
  • 1 tablespoon lime juice
  • 4 cloves garlic
  • ½ teaspoon sea salt
  • ¼ teaspoon chipotle seasoning Mrs. Dash Southwest Chipotle Seasoning I used Mrs. Dash Southwest Chipotle Seasoning
  • teaspoon smoked paprika

Portobello Mushroom (Optional)

  • 4 portobello mushrooms
  • ½ teaspoon sea salt
  • ¼ tsp black pepper
  • ½ tsp granulated garlic
  • 2 tablespoon olive oil


  • ½ avocado, sliced
  • 2 tablespoon cilantro


Quinoa and Vegetables

  • Rinse quinoa.  Add quinoa and water to Instant Pot.  Set to pressure cook, 1 minute.  Let pressure naturally release for 10 minutes, and then release.  Carefully (its hot) remove quinoa from Instant Pot and set aside.
  • Rinse Instant Pot.  Add spices, olive oil, onions, peppers, garlic, mushrooms to Instant pot and and set to saute for 3 minutes, stirring frequently.  Add corn, beans, sundried tomatoes and saute for an additional 3 minutes.  Add cooked quinoa and mix.  Remove from heat and serve in bowls, or stuff portobello mushrooms. 

Chipotle Creme

  • Blend all ingredients in high speed blender until smooth.  Drizzle Chipotle Creme over quinoa mix and garnish.

Portobello Mushrooms

  • Wash and remove stems from mushrooms. Sprinkle salt, pepper, granulated garlic and olive oil on portobello mushrooms.
  • Place on baking sheet lined with parchment or silicon baking mat.  Bake at 350 for 30 minutes, turning at halfway point, 15 minutes.


If you don't have an Instant Pot, this recipe can easily be made on the stove top.  Cook the quinoa in a pot according to package directions, and saute the ingredients in a 10" pan as directed above.


Serving: 1cup | Calories: 314kcal